A TWO-WAY STABILIZATION OF CHICKEN NUGGET USING ETHANOLIC EXTRACTS OF SOME COMMON SPICES IN NIGERIA

Authors

  • Maryam, H. H. National Animal Production Research Institute, Ahmadu Bello University, Shika-Zaria, Kaduna State, Nigeria
  • Olubunmi, O. O. Meat Science Laboratory, Department of Animal Science, University of Ibadan, Oyo state, Nigeria
  • S. O. Taiye Department of Animal Science, Faculty of Agriculture, Ahmadu Bello University, Zaria, Kaduna State, Nigeria

Keywords:

Stabilization, Antioxidant, Antimicrobial, Spice extracts, Shelf life

Abstract

Manually deboned and comminuted broiler meat was used to determine the antioxidant and antimicrobial activities of cloves (Eugenia caryophyllata), ginger (Zingiber officinale) and pepper (Capsicum annuum) extracts. The synergetic effect of combined spice extracts (1:1 w/w) on the quality and shelf-life of nuggets stored for 12 days at 4°C was also determined using a completely randomized design. The results revealed that lipid oxidation of chicken nuggets was improved by the inclusion of spice extracts, with ginger and pepper (GP) combination performing better (P<0.05) than the other treatments. Total plate, coliform and fungal counts were significantly (P<0.05) reduced following the addition of spice extracts, but the combined extracts of clove and ginger (CG) better suppressed the counts. Our results demonstrated that, spice extracts especially when combined are highly effective against microbial growth and lipid oxidation, highlighting their potential as natural stabilizers in chicken nuggets preservation.

Published

2020-06-30